Different and very satisfying.
For the pretzel dough, preheat oven to 200C. In a large bowl, combine flour, salt, yeast and butter. Keep the salt away from the yeast. Warm the milk and add to mixture, combining with a wooden spoon.
Empty formed dough onto worktop and knead until smooth and elastic.
Split dough into two portions. Add poppy seeds and orange zest to one half.
Place doughs in separate bowls to prove, until doubled in size.
While dough is proving, fry bacon in pan until crispy. Grind bacon to dust in food processor.
Place paper markers on worktop 60cm apart to guide shaping. When proved, divide each dough into 12 portions, keeping separate. Roll each piece of dough into long shape between hands, until almost long enough. Allow to rest for a moment, then repeat until 60cm achieved.
Loop each piece of the sweet dough into traditional shape. Stick down ends with water. Place on baking sheet, four to a tray
Loop each piece of plain dough into heart shape. Stick down ends. Place six to a tray.
Add bicarb to boiling water in large pan. Dunk each pretzel into water with slotted spoon. Lift out after 30 seconds onto baking tray.
Brush melted butter and Sprinkle shredded cheese on plain pretzels.
Bake 12 pretzels at a time in oven at 200 degrees for 20 minutes. Repeat process until all 24 are baked.
For savoury pretzels, sprinkle bacon onto each pretzel while still hot.
For sweet pretzels, make orange syrup in saucepan with oranges and sugar. Cut long strips of peel from oranges and split them lengthwise with a knife.
Add to syrup and simmer until soft. Drain and dry off. Brush syrup onto sweet pretzels.
This recipe has not been edited or tested by the Bake Off Food Department.
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